Jégverem Fogadó - Sopron, Hungary
Sopron is a small Hungarian city not far from the Austrian border with a population of 62,246 inhabitant. It's famous for its wine production and it's one of the few in Hungary to make both red and white wines. It's an old city with history, that worth visiting if you are in the area, and If you're in Sopron, the Jégverem Fogadó (Jégverem Inn) is a must.
The inn is in an old historical building, that was an ice-pit once and was listed as a protected historical monument in 1987. Now it has a restaurant with an inner patio and the inn with four rooms. It's a wonderful, rustic, cozy place to stay at and eat of course. I haven't seen the rooms but you can check the website. I've only tasted their amazing dishes and all I can tell you is that it left me with unforgettable memories and I'm sure I'm going to go back one day and taste everything they have to offer, maybe even stay at the inn.
This is the interior of the restaurant, everything is made of wood. The wooden furniture and the red and white checkered tablecloths give the place a rustic look.
This is the interior patio where you can enjoy their delicious dishes. There are those big umbrellas to protect you from the heat and rain.
Tabletops and chairs are made of wood and the brick wall makes the place look very rustic, just like the inside.
The menu is printed on paper and it looks great. I don't like plastic wrapped menus.
Sopron is about 6km from the Austrian border, it's not a surprise that the menu is bilingual, Hungarian and German.
English was missing from the menu but I truly hope they have a separate one in English or the staff speaks English.
Their website has an English menu, so I guess that's not a problem.
We spoke Hungarian and it didn't cross my mind to ask the waitress about the English menu. Maybe next time. Ok, let's talk about food!
This is the famous Bográcsgulyás. It's a typical Hungarian dish and very famous I may add. Everyone knows goulash.
Goulash (Hungarian: gulyás \ is a stew (or soup) of meat and vegetables usually seasoned with paprika and other spices. Originating in medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to the Old World until the 16th century. source
As you can see, this is a traditional dish and also the symbol of the country. It was made of meat, potato, plenty of red paprika powder and also raw paprika, oil, sometimes bacon, onion, garlic, salt and pepper. It's a heavy meal but very delicious. If you're in Hungary, you must taste it. this wasn't mine but it was heavenly good.
Bogrács means cauldron, the original bográcsgulyás is made in cauldron and served in cauldron as you can see here.
The rest of the soups were all served in these cute red enamel pots. This is also traditional and if you have paid attention, even the table napkins are red. Ok, so just to have an idea about how big these pots are, let me tell you that there were two and a half portions of soup in each!
This was my soup, Turkey poultry soup, spiced with tarragon. I had two servings as it was very good and left the the rest in the pot as I knew I have to leave room for the main course.
Next is Classic Sunday lunch soup they call it but basically it's chicken soup with vegetables, also very famous and traditional in Hungary. Sometimes it is served without noodles, just with vegetables, usually with carrots and once I was given just soup, without anything added, also in Hungary.
This one on the other hand was phenomenal, reach in everything and remember, 2.5 servings for one person. You could fill your plate 2.5 times with the content of the pot.
This was the highlight of the day, it is called Baked pork knuckle, it's smoked-baked trotters in beer batter, grilled with cheese and sour cream, seasoned coated potato. This is also kind of traditional in Hungary and also phenomenal.
This dish has a funny name, it's called Winnie the Pooh’s favourite, rice and peas, grilled peach and it's turkey breast grilled with camembert, sprinkled with honey, plus rice with peas. I have no idea why Winnie the Pooh, but it was very good.
This is an interesting dish I've never seen before or heard of. It's called Mrs. Vickák’s secret with French fries and it's turkey breast with herb butter, filled with corn and ham. All yummy, no one can deny it.
This was my choice, Chicken breast in oatflakes coat, with fresh salad and BBQ dip. Of all the main courses we ordered, this was the smallest at size and was also delicious. It was a light meal as there's only meat and vegetables, no potatoes or pasta. I was very happy with it after two servings of soup.
Now let's see the dessert :)
The official name of the dessert is Somlói kehely but it's know as Somlói galuska. The English menu on the website calls it Cold curd dumplings, sour cream, castor sugar. It's one of the most famous Hungarian desserts. I've only tasted it once as it has a lot of cream that I don't like but people love it.
This dessert has an old history. It was created by confectioner József Béla Szőcs and introduced at the Gundel restaurant by Károly Gollerits in 1950 as an innovation. Gollerits was the chief executive of the Gundel restaurant for 16 years. The new dessert was a great success and won a professional prize at the 1958 World's Fair in Brussels.
This is Tiramisu with orange and poppy seed. It looked very good and was delicious.
And this is the famous Gundel Palacsinta, whics translates in Gundel-style pancakes. Basically there are pancakes or crepe (as you like) with walnut filling, chocolate cream on top and icing sugar.
This is also a pretty famous dessert.
The first Gundel crêpe was created and invented by Károly Gundel, who made the pancake with ground walnuts, raisins, and rum filling, served flambéed in a dark chocolate sauce made with egg yolks, heavy cream and cocoa. The original recipe is secret; only the worldwide-known Gundel restaurant knows it. The restaurant serves 25,000 portions to their guests annually. source
It was a real pleasure to eat at the Jégverem Fogadó. The staff is very nice, the place is clean, the portions are oversized, so if you're not alone, you can share it with someone as one serving is enough for two people. The prices are not cheap but if you look at the quantity, you see why, so it's ok. As I said in the beginning of my post, if you're around, don't miss it.
Address: Jégverem u. 1, Sopron, Hungary
http://www.jegverem.hu/en/
Restaurant Information
Jégverem Fogadó
Sopron, Jégverem, 9400 Hungary
This post participated in the Tasteem contest Local Dishes
Many thanks.
Hmmmm. The food looks as beautiful as the place. It sounds like a lovely restaurant!
Thanks for the review!
It is indeed a lovely restaurant. Thanks for stopping by.
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